Food Processor Fast Morning Glory Muffins Recipes

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
• Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
• Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
• Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with liners.
• Add the eggs, sugar, oil and vanilla to a large bowl and whisk to combine. Sift together the flour, baking soda, baking powder, cinnamon and salt over the bowl of wet ingredients. Stir until combined.
• Add the carrots, apple, coconut and raisins and stir until just combined. Divide the batter evenly among the muffin cups and sprinkle with sunflower seeds if using. Bake until the muffins rise and a toothpick inserted in the centers comes out clean, about 25 minutes.
• Cool the muffins in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

MORNING GLORY MUFFINS (PALEO)

Steps:

• Preheat oven to 350 degrees.
• Add the apple and carrot to a food processor with the shredding attachment, or grate by hand.
• Add the shredded apple and carrot to a bowl along with the sunflower seed butter and rinse out the food processor bowl.
• Add the pepitas to the food processor and puree until you get a flour/meal.
• Add the ground pepita, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt, and baking soda with the ingredients you mixed togehter in the previous steps. Mix well.
• Pour your batter into 9 FULL, greased muffins tins.
• Bake for 25-30 minutes until cooked through.

LOW FAT MORNING GLORY MUFFINS

Steps:

• Combine dry ingredients (flour through cinnamon) in large bowl.
• Whisk together egg and oil till smooth in medium bowl.
• Add all remaining ingredients (except raisins) and whisk till blended.
• Stir in raisins.
• Add wet ingredients to flour mixture, and whisk just until combined.
• Divide batter among 12 sprayed or lined muffin cups, filling cups nearly full.
• Bake at 375°F until muffins have risen slightly and are golden brown, 25-30 minutes.
• Serve warm, refrigerate, or freeze.

MORNING GLORY MUFFINS

Steps:

• Soak raisins in hot water to cover for 30 minutes. Drain thoroughly.
• Preheat oven to 350°F Generously grease fifteen 1/2-cup muffin cups or line with paper baking cups. Mix flour, sugar, baking soda, cinnamon and salt in bowl. Stir in raisins, carrots, apple, almonds and coconut.
• Beat eggs with oil, applesauce and vanilla to blend. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted comes out clean, 20 - 22 minutes. Cool 5 minutes. Remove from pan. Serve at room temperature.

MORNING GLORY MUFFINS

Steps:

• Adjust oven rack to middle position and heat to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer to large bowl.
• Place pineapple and shredded apple in fine mesh strainer set over liquid measuring cup. Press fruit dry with a spatula or the back of a spoon (juice should measure about 1 cup.) Bring juice to boil in large skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in fruit, carrots and raisins.
• Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24-28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. Can be stored in airtight container for 3 days.

MORNING GLORY MUFFINS

Steps:

• Combine sugar, oil, eggs and vanilla in large bowl; set aside.
• In another bowl, sift together flour, baking powder, salt and cinnamon.
• Add to liquid ingredients and stir until just moistened.
• Gently fold in carrots, raisins, coconut and apple.
• Grease muffin tins and fill 2/3-full.
• Bake at 350 degrees for 20 to 25 minutes.

FOOD PROCESSOR-FAST MORNING GLORY MUFFINS

Steps:

• Grate carrots into food processor with grating disk.
• Replace grating disk with chopping blade.
• Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt) and pulse twice.
• Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla). Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these!
• Pulse three times.
• Scoop into paper-lined muffin tins.
• Bake at 350 degrees for 20 minutes.